Step 1

Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery, ginger and garlic with a big pinch of salt and pepper - I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the shredded chicken.

Step 2

Add in the chicken stock and the parmesan rind. Bring the mixture to a boil. Add the couscous and reduce to a simmer. Cook, stirring occasionally, until the couscous has cooked, about 10 to 15 minutes.

Step 3

Stir in the lemon zest, lemon juice and fresh herbs. Taste and season additionally with salt and pepper if needed. Serve with extra parmesan, herbs and lemon wedges. Oh and crusty bread!